Directions

Heat the oil in a 4 quart saucepan. Add the garlic, onion, curry powder, black pepper, sea salt and cinnamon. Sauté over a medium flame for 4 to 5 minutes until the onions are tender. Add the vegetable stock, carrots and 1 cup water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes or until the carrots are tender. Turn the flame off and add the Edensoy and mix. Puree the soup in batches until creamy and smooth. Place in a medium saucepan and heat almost to boiling (do not boil as the soymilk will curdle). If to thick, add a little more water to reach the desire consistency and adjust the seasoning. Remove from the flame, stir in the lemon juice, ladle into serving bowls and garnish with parsley and Eden chopped tamari roasted almonds.